Hey guys been lurking here for about a week reading every article I could get my greedy hands on. Decided I wanted to support the site so here I am. Total noob at smoking though I am pretty decent on the grill and a good amateur cook in the kitchen. Looking forward to you guys helping me eat well.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks Square DOT
> Thermoworks IR-GUN-S
> Joule Turbo Sous Vide Circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Cookers:
Large Big Green Egg with a Ceramic Grill Store rack system, and the SnS setup.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
For the first time in a long time I have no kettles as I gave them all away.
Everything Else:
SnS #3 with certificate. I was their first customer.
Sous Vide equipment.
SnS and Thermoworks instant read and leave-in thermometers.
Grill Grates for BGE.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
Rubs with salt: Meat Church Holy Cow.
Rubs without salt: Home-mixed versions of previously sold SnS Grills Rocky's Rub and Not Just for Beef using their recipe. SPOG.
Spices: Lots of 'em.
hocash Welcome to growing in the Pit! What do you cook on and what is your favorite thing to cook?
I'm a total newbie. I just purchased a Smoke Vault 24 but it doesn't arrive until Thursday or Friday. I've just been doing a lot of research. My favorite thing to cook is meat. Used Thomas Keller's rib rub and made tasty pork ribs in the oven. But wanted to branch out. I know purists like just the meat and rub - and I often do as well. But it's nice to make a sandwich or try different kinds of sauces. Maybe incorporate my Asian heritage as well by pairing BBQ with noodles or rice somehow.
hocash The Pit is a great place to explore new things. To a total newbie I would recommend doing a Boston Butt. It is the most forgiving piece of meat. Trim the fat cap, put on a thick rub and smoke it for 12 + hours @ 225.
You have a neighbor in the Pit that is a smoking/grilling expert that could probably speed up your learning curve. He goes by boftx on AR. If I were you I would cozy up with him and I'm sure you will cooking some killer Que shortly.ðŸ‘Â
As Breadhead pointed out, I'm also in Vegas (North Las Vegas to be precise). Any time you want prime meat such as steaks go to John Mull's meats. Otherwise, your local Smith's or Albertson's is just fine. I usually get good deals on pork butts, tri-tip and full packer briskets at Albertson's. Smith's usually has better ribs and also has good pork butts and picnic arms.
I've never used a smoke vault (I prefer a stick burner) but I can tell you now that as long as you have a Mav ET732 (or 733) you will be an expert in no time at all.
I trust my Mav and Thermapen. But I also always have 2 extra probes on hand for the Mav. They will go bad eventually and read very different than what the real temp is. And to be honest, it doesn't make a lot of difference between 225 and 250 for cooking temp.
hocash, I use a Mav 732 as well. I tested all of my probes, even a brand new one out of the package, and they all tested about 7 degrees high, compared to my thermapen, and mt two RT600c. I figure that as long as I know that, I am good to go! the Mav 732 is a good rig for the money.
Cooker('s) -
At Home I use my Home Made Offset; (pictured) formally a water tank with a fabricated firebox made from rolled 1/4 in steel into a 22 x 18" cylinder, mounted on a 1926 Chevy axle and diamond plate deck. It leaks a bit till it warms up and regulating the temp was a challenge at times, but practice makes perfect ... a labor of love indeed!
At the Camper (seasonal);
Weber Kettle w/SnS
Weber Smoky Mountain w/Cajun Bandit Door
Accessories -
Maverick ET733 dual thermometer
Weber Rapid Fire charcoal starter
Horse Blanket to cover the offset when the temps drop. Fits like a glove!
Fuel -
Apple, Cherry, Oak or Hickory started by Kings-ford Briquettes
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Welcome to The Pit hocash! Nice to have you here. I believe I recognize your username from the Disqus comments from the free site?
Since this is your first post, please check out our homework assignment post for new members, it contains a few how-tos and please-dos. This will help you learn your way around so you can get the best experience from our forum.
Also, it's very important that you add the domain AmazingRibs.com to your email safe list in case you are ever drawn as our monthly Gold Medal Giveaway winner!
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